周小虎,章超桦,赵良忠,周晓洁,黄展锐,周春霞,曹文红,郑惠娜

• 1:广东海洋大学食品科技学院//广东省水产品加工与安全重点实验室
• 2:邵阳学院食品与化学工程学院//豆制品加工与安全控制湖南省重点实验室
• 3:大连工业大学/海洋食品精深加工关键技术省部共建协同创新中心

摘要(Abstract)：

【目的】基于热诱导凝胶特性评价共混合法和共沉淀法制备豌豆（PisumsativumL.）-草鱼（Ctenopharyngodon idellus）双蛋白的优劣。【方法】以豌豆和草鱼为原料，采用等电点共沉淀法制备豌豆分离蛋白（PPI）、草鱼分离蛋白（CPI）和豌豆-草鱼共沉淀双蛋白（Co）；将PPI与CPI以质量比1∶1直接混合得到豌豆-草鱼共混合双蛋白（BL）。以单一蛋白PPI、CPI为对照，分析4种蛋白质的理化性质和热诱导蛋白凝胶品质，比较BL和Co的热诱导凝胶结构和性质。【结果】与BL比较，Co的游离巯基含量更高（P<0.05），表面疏水性更低（P<0.05）,vicilin与legumin α+β光密度比值是BL的2.82倍。Co热诱导凝胶品质较好，持水性和硬度分别为91.75%、42.60 g，显著高于BL、PPI、CPI(P<0.05)，微观结构均匀、致密，凝胶性质总体优于PPI、CPI、BL，体现协同增强作用；BL则表现出一定的拮抗效应。【结论】共沉淀法制备的双蛋白热诱导凝胶特性优于共混合法。

关键词(KeyWords)： 双蛋白;共沉淀;共混合;凝胶特性;豌豆蛋白;草鱼蛋白

Abstract:

Keywords:

基金项目(Foundation): 广东普通高等学校水产品高值化加工与利用创新团队项目（GDOU2016030503）

作者(Author): 周小虎,章超桦,赵良忠,周晓洁,黄展锐,周春霞,曹文红,郑惠娜

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